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GLOBAL Expertise with restaurants, bars, FOOD TRUCKS, and clubs
COMING SOON IN 2026!
Restaurants are among the most emotionally charged, operationally complex, and financially unforgiving businesses in the world. Passion alone does not sustain them. Creativity alone does not protect them. Restaurants succeed when they are designed, operated, and led with discipline—through systems that account for human behavior, economic reality, physical constraints, and long-term consequences.
This book is about those systems.
Most restaurant books focus on a single dimension of the business: food, service, leadership, design, or growth. In reality, restaurants fail or succeed at the intersection of all of them. Decisions made in one area inevitably shape outcomes in another. When those decisions align, restaurants gain leverage. When they don’t, problems compound quietly until margins disappear and operations collapse under their own weight.
This is not a book about theory.
It is a book about what actually works.
The insights in this book are drawn from decades spent inside the restaurant industry—across restaurants and food trucks, packaging and distribution, construction and operations consulting. Rather than presenting isolated tactics, this book examines how restaurants truly function under real conditions: imperfect labor, rising costs, physical limitations, shifting guest expectations, and constant pressure to perform.
If you are looking for romantic stories about finding your passion in the kitchen, this is not that book.
But if you want to understand how to:
- increase revenue without eroding operations,
- improve consistency across people and locations,
- eliminate hidden bottlenecks that quietly drain profit,
- design bars, kitchens, and systems that actually work,
- build teams that hold under pressure, and
- make decisions based on evidence rather than emotion,
then you are holding the right book.
This book was written for owners, operators, general managers, consultants, and serious professionals who want clarity—not shortcuts—and durability, not hype.
Restaurants are hard. That has never changed.
What has changed is how little room there is for inefficiency, guesswork, and poorly designed systems.
This book exists to help you see the business clearly—and build restaurants that last.
Eric Faber
Restaurant, Packaging & Hospitality Consultant
U.S. Restaurant Consultants • U.S. Foodtruck Consultants
U.S. Delivery Consultants • Packaging Resources
A SNEAK PEEK
PREFACE
ABOUT THE AUTHOR
ABOUT THE AUTHOR
This book exists because too many restaurants fail for reasons that are entirely preventable.
Across decades working inside the hospitality industry—spanning operations, packaging, distribution, delivery, construction, and consulting—I encountered the same patterns repeatedly. Strong concepts collapsed under weak systems. Beautiful spaces
This book exists because too many restaurants fail for reasons that are entirely preventable.
Across decades working inside the hospitality industry—spanning operations, packaging, distribution, delivery, construction, and consulting—I encountered the same patterns repeatedly. Strong concepts collapsed under weak systems. Beautiful spaces failed operationally. Kitchens were designed without regard for flow. Bars looked impressive but could not produce consistently. Owners worked harder every year while margins quietly disappeared.
None of these outcomes were caused by a lack of effort or passion.
They were caused by decisions made without a clear understanding of how restaurants actually function.
What was missing was not another leadership book, menu book, or service book. Those already existed. What didn’t exist was a single, integrated view of the restaurant as a system—where design, operations, labor, packaging, technology, supply chain, and brand all influence one another, whether operators acknowledge it or not.
Restaurants today are no longer “just restaurants.”
They operate simultaneously as retail environments, production facilities, logistics hubs, branded experiences, and data-driven businesses—often under intense margin pressure and constant change. Treating any one of those elements in isolation creates fragility. Treating them as a system creates leverage.
This book was written to provide that integrated perspective.
Rather than offering tactics or shortcuts, it focuses on decision logic: how choices made early shape outcomes later; how systems either absorb pressure or amplify it; and how restaurants can be designed to operate consistently under real-world constraints.
This is the book I wish had existed when I was starting out—not because it would have made the work easier, but because it would have made the tradeoffs clearer.
If this book helps you see your restaurant more clearly, question assumptions earlier, and design systems that hold up under pressure, it has done its job.
Let’s begin.
— Eric Faber
ABOUT THE AUTHOR
ABOUT THE AUTHOR
ABOUT THE AUTHOR
Eric Faber is a multi-disciplinary consultant with more than four decades of hands-on experience across restaurants, hospitality, packaging, manufacturing, distribution, delivery logistics, construction oversight, and concept development. His work sits at the intersection of food, people, systems, and physical environments—where restauran
Eric Faber is a multi-disciplinary consultant with more than four decades of hands-on experience across restaurants, hospitality, packaging, manufacturing, distribution, delivery logistics, construction oversight, and concept development. His work sits at the intersection of food, people, systems, and physical environments—where restaurant decisions either compound into long-term advantage or quietly erode margins over time.
Eric’s exposure to the industry began early. He grew up inside the packaging and manufacturing world, where his family helped pioneer innovations for national restaurant chains. From a young age, he was immersed in restaurant trade shows, supplier networks, and operational environments—gaining early insight into how products, systems, and decisions ripple through the industry.
That foundation was followed by decades spent working inside real operating conditions: kitchens, bars, packaging plants, distribution centers, construction sites, and client facilities. Across these environments, Eric developed a reputation for seeing problems clearly, understanding their root causes quickly, and addressing them through practical, systems-based solutions.
He is the founder of multiple specialized consulting firms, including U.S. Restaurant Consultants, U.S. Food Truck Consultants, Packaging Resources, and U.S. Delivery Consultants. Through these platforms, he has advised independent operators, multi-unit restaurant groups, startups, national brands, retailers, hospitality developers, packaging manufacturers, and food production and distribution companies.
Eric’s work spans hundreds of client engagements and tens of thousands of operational hours, including menu and beverage engineering, bar and kitchen system design, workflow optimization, facility audits, packaging strategy, delivery channel evaluation, concept development, construction oversight, and restaurant turnarounds.
He is known for his ability to step into complex environments, diagnose structural issues with speed and clarity, and help operators make better decisions under real-world constraints. His approach is practical, disciplined, and grounded in how restaurants actually operate—not how they are supposed to work in theory.
This book represents the accumulation of a career spent inside the industry—observing patterns, testing assumptions, and helping operators solve the same challenges repeatedly, at scale, and under pressure.
Eric lives in Eagle, Idaho with his wife, Debra. He remains closely connected to the restaurant, hospitality, and packaging communities he has worked alongside for more than three decades.
BACK COVER
ABOUT THE AUTHOR
HOW TO USE THIS BOOK
The restaurant industry has changed.
Most restaurants have not.
Margins are thinner. Expectations are higher. Labor is harder to sustain. Costs are less predictable. Competition is relentless. And many of the assumptions operators still rely on no longer hold under real-world pressure.
This book exists to explain why.
The Restaurant Playbook
The restaurant industry has changed.
Most restaurants have not.
Margins are thinner. Expectations are higher. Labor is harder to sustain. Costs are less predictable. Competition is relentless. And many of the assumptions operators still rely on no longer hold under real-world pressure.
This book exists to explain why.
The Restaurant Playbook is written for owners, operators, general managers, consultants, investors, and serious professionals who need clarity—not inspiration—and systems that work under modern conditions.
Rather than treating food, service, design, labor, packaging, technology, and brand as separate disciplines, this book examines how they function together—as a single operating system. Because in practice, decisions made in one area inevitably shape outcomes in another.
Drawing on decades of experience across restaurant operations, bar and beverage systems, packaging, distribution, construction, and consulting, this book focuses on how restaurants actually succeed—or fail—when theory meets reality.
Inside, you’ll learn:
- why restaurants fail even when concepts are strong,
- how systems quietly create—or destroy—consistency and margin,
- where design and operational decisions lock in long-term outcomes,
- how bars, kitchens, menus, labor, and packaging truly interact,
- and how disciplined decision-making compounds over time.
This is not a collection of tactics or trends.
It is a systems-driven examination of what holds up—and what breaks—inside modern restaurants.
Restaurants are not just businesses.
They are complex ecosystems.
This book is about understanding them clearly—and building restaurants that last.
HOW TO USE THIS BOOK
HOW TO USE THIS BOOK
HOW TO USE THIS BOOK
This Is Not a Book to Read Straight Through
This book is not meant to be read like a novel.
It is meant to be used.
The Restaurant Playbook was written for owners, operators, general managers, consultants, and serious professionals who are responsible for real outcomes—guest experience, consistency, profitability, and long-term viability. It
This Is Not a Book to Read Straight Through
This book is not meant to be read like a novel.
It is meant to be used.
The Restaurant Playbook was written for owners, operators, general managers, consultants, and serious professionals who are responsible for real outcomes—guest experience, consistency, profitability, and long-term viability. It is designed for people who make decisions under pressure and who need clarity more than motivation.
Some chapters are meant to change how you think.
Some are meant to change how you decide.
One is meant to change how you engineer your business.
Understanding how this book is structured—and how to move through it—will significantly increase its value.
This Is Not a Traditional Restaurant Book
Most restaurant books fall into one of two categories:
- inspirational narratives, or
- disconnected tactical advice.
This book was deliberately designed to avoid both.
Instead, it follows a layered operating logic:
First, it establishes how restaurants actually succeed or fail.
Then, it examines how modern operations function—and where they break.
Next, it goes deep where depth is genuinely required.
Finally, it looks forward to what operators must be prepared for over time.
Not every chapter is meant to be consumed the same way—and that is intentional.
The Four Types of Chapters in This Book
To make the book both readable and useful, chapters are written in four distinct modes.
1. Narrative / Insight Chapters
These chapters focus on understanding.
They examine patterns, behavior, decision-making, and common misconceptions. Their purpose is to reshape how you see the business and how you interpret problems.
They are best read start to finish, early in the book, and revisited when perspective is needed.
These chapters are not checklists.
They are mental models.
2. Hybrid Framework Chapters
These chapters bridge thinking and execution.
They introduce structured frameworks, decision logic, tradeoffs, and common failure points—without turning into step-by-step instructions.
Their purpose is to guide judgment, not prescribe tactics.
They are written to help owners, operators, and managers make better decisions in complex, real-world conditions.
3. The Playbook Chapter
One chapter in this book is intentionally different.
Chapter 5 — Bar & Beverage Operations Playbook is the only chapter written as a true playbook. It is a deep, modular, system-driven reference covering design, engineering, menu strategy, operations, technology, and future considerations.
It is not meant to be read straight through.
Use it the way professionals use manuals:
- jump to relevant sections,
- reference it during planning,
- return to it when diagnosing problems.
No other chapter in this book is written in this format—by design.
Bar and beverage operations are treated differently in this book because they are uniquely systematizable across concepts in ways that food operations are not.
4. Strategic / Forward-Looking Chapters
These chapters focus on long-term thinking.
They explore industry direction, structural risk, technology, sustainability, and strategic posture. They are less tactical and more reflective, helping leaders think beyond immediate problems and avoid chasing the wrong signals.
Their purpose is not prediction, but preparation.
How Different Readers Should Use This Book
Owners & Investors
Use this book to understand where value is actually created—or lost.
Focus on systems, structure, and decision quality rather than tactics.
You do not need to memorize details.
You need to see the business clearly.
General Managers & Operators
Use this book to diagnose problems, align teams, and make better operational decisions before issues appear in reports.
Read broadly, then go deep where pressure exists.
Bar Managers & Beverage Leaders
Chapter 5 will likely become your most-used section.
It provides shared language, standardized systems, and defensible frameworks for improving execution and margin without sacrificing experience.
Consultants & Advisors
This book was written with you in mind.
Many chapters—especially Chapter 5—are structured to support diagnostics, assessments, and strategic recommendations. It is meant to function as a professional reference, not a thought exercise.
About the Toolkit Appendices
In addition to the chapters, this book is supported by a separate Toolkit that includes diagnostics, checklists, and field worksheets.
The Toolkit exists outside the main chapters so it can be printed, shared, filled out, and used in real operating environments.
The chapters explain what and why.
The Toolkit supports how.
They are designed to work together—but they are not the same thing.
How to Read This Book (Practically)
There is no single “correct” way to read this book, but effective approaches include:
- First-time readers
Read Sections I and II in order. Skim Chapter 5, then return to it later.
- Operators facing active problems
Identify the issue first, then go directly to the relevant chapter or Toolkit section.
- Experienced professionals
Use the book as a reference and revisit sections as challenges evolve.
This book respects your time.
It assumes you already understand how demanding this business is.
A Final Note
Restaurants do not fail because owners do not care.
They fail because systems are misunderstood, misaligned, or never intentionally designed.
This book exists to bring clarity to complexity—not to simplify reality, but to make it manageable.
Use it deliberately.
Use it honestly.
Use it as a tool, not a trophy.
TABLE OF CONTENTS
HOW TO USE THIS BOOK
TABLE OF CONTENTS
SECTION I — FOUNDATIONS OF A SUCCESSFUL RESTAURANT
Chapter 1: Why Restaurants Fail (Patterns, Not Myths)
Chapter 2: Understanding Today’s Guest: Behavior, Expectations & Value Perception
Chapter 3: Menu Engineering Fundamentals: How Menus Really Make (or Lose) Money
Chapter 4: Dayparts, Throughput & the Reality of Restaurant Revenue
Chapter 5:
SECTION I — FOUNDATIONS OF A SUCCESSFUL RESTAURANT
Chapter 1: Why Restaurants Fail (Patterns, Not Myths)
Chapter 2: Understanding Today’s Guest: Behavior, Expectations & Value Perception
Chapter 3: Menu Engineering Fundamentals: How Menus Really Make (or Lose) Money
Chapter 4: Dayparts, Throughput & the Reality of Restaurant Revenue
Chapter 5: Bar & Beverage Operations Playbook
SECTION II — MODERN RESTAURANT OPERATIONS
Chapter 6: Labor, Staffing & the New Restaurant Reality
Chapter 7: Kitchen Systems, Flow & Operational Friction
Chapter 8: Service Models & Front-of-House Execution at Scale
Chapter 9: Technology, POS & Data: Making Better Decisions in Restaurants
Chapter 10: Managing Costs Without Killing the Guest Experience
SECTION III — PACKAGING, OFF-PREMISE & CHANNEL STRATEGY
Chapter 11: Packaging and the Modern Restaurant: Cost, Function & Brand Impact
Chapter 12: Delivery, Takeout & Off-Premise Execution: Profit vs. Complexity
Chapter 13: Third-Party Platforms: The True Cost of Convenience
Chapter 14: Supply Chain Reality: Risk, Resilience & Control
Chapter 15: Packaging Sustainability: Facts, Tradeoffs & False Narratives
SECTION IV — DESIGN, BUILD & CONCEPT DEVELOPMENT
Chapter 16: Concept Development: Decisions That Define Success Early
Chapter 17: Restaurant Design: Function Before Aesthetics
Chapter 18: Bar Design Principles (Beyond Interior Design)
Chapter 19: Kitchen Design for Flow, Safety & Throughput
Chapter 20: Equipment Selection: Lifecycle Cost, Not Sticker Price
Chapter 21: Build-Out & Construction: Preventing Expensive Mistakes
SECTION V — SPECIALTY SEGMENTS
Chapter 22: Quick Service Restaurants: Speed, Systems & Margin Pressure
Chapter 23: Casual Dining: Complexity Disguised as Simplicity
Chapter 24: Fine Dining: Precision, Cost & Cultural Risk
Chapter 25: Bars & Nightlife: Energy, Risk & Control
Chapter 26: Non-Traditional Concepts: What Breaks First
SECTION VI — THE FUTURE OF RESTAURANTS
Chapter 27: The Future of Restaurants: What Changes and What Doesn’t
Chapter 28: Technology, Automation & the Human Restaurant
Chapter 29: Sustainability, Responsibility & Economic Reality
Chapter 30: Final Thoughts: Building Restaurants That Last
TOOLKIT A — The Restaurant Operator’s Systems Library
Checklists, SOPs, formulas, templates, scripts, and day-to-day tools.
Copyright © 2003 US Restaurant Consultants - All Rights Reserved.
US RESTAURANT CONSULTANTS is a subsidiary of THE CONSULTANCY LLC
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